Hot Chocolate Cookies
These Hot Chocolate Cookies are everything you love about a rich cup of marshmallow topped hot cocoa in a deliciously crispy, but chewy baked cookie!
Servings: 24 cookies
Calories: 238kcal
Cost: $12
Ingredients
- 2 Cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 Cup Unsalted Butter room temp, 2 sticks
- 1 Cup Light Brown Sugar
- ½ Cup White Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ½ Cup Unsweetened Natural Cocoa Powder
- 2 Cups Chocolate Chips divided
- 1 Cup Mini-Marshmallows divided, ***See Note
- ½ teaspoon Salt
Instructions
- Pre-heat oven to 350 degrees F.
- Combine the dry ingredients. In a medium bowl, add flour, baking powder, baking soda, cocoa powder, and salt. Stir until combined.
- In a large bowl or mixer, add butter, brown sugar, and white sugar. Beat at medium-high speed until creamy and fluffy. Add eggs, one at a time, and vanilla. Mix until well incorporated.
- Add dry ingredient mixture to egg mixture, ½ cup at a time, mixing slightly between additions. Scrape the side of the bowl and mix until consistent. Don't overmix. (The point of mixing in smaller portions is to keep the flour from puffing into the air.)
- Set aside ½ cup each of marshmallows and chocolate chips for after baking. Stir in the rest of chocolate chips and marshmallows.
- Using a cookie scoop, drop dough onto an ungreased cookie sheet about 2 inches apart.
- Bake cookies in preheated oven for 10-13 minutes. While cookies are in the oven, cut the mini marshmallows in half.
- When cookies are finished baking, gently nestle remaining, cut marshmallows into the tops of each cookie and sprinkle with reserved chocolate chips. Perform this step immediately after pulling cookies from oven while they are very hot.
Notes
Marshmallows
This recipe is built around mini marshmallows, but if you can find the super miniature marshmallows (the tiny kind you use in hot chocolate) you can substitute these instead. Use 1-1 ½ cup and stir them all into the dough rather than adding some after baking. Chocolate
Instead of chocolate chips, you could use 12 oz of coarsely chopped chocolate candy bars. Storing
Store them in a well-sealed, airtight container at room temperature. To keep them soft, try adding a slice of bread to the container, but don’t lay it directly on the cookies. I use a layer of parchment paper in between to prevent the marshmallows from sticking. Marshmallows exposed to air may start to get a bit stale after a day or two, but they are easy to remove.
This recipe is built around mini marshmallows, but if you can find the super miniature marshmallows (the tiny kind you use in hot chocolate) you can substitute these instead. Use 1-1 ½ cup and stir them all into the dough rather than adding some after baking. Chocolate
Instead of chocolate chips, you could use 12 oz of coarsely chopped chocolate candy bars. Storing
Store them in a well-sealed, airtight container at room temperature. To keep them soft, try adding a slice of bread to the container, but don’t lay it directly on the cookies. I use a layer of parchment paper in between to prevent the marshmallows from sticking. Marshmallows exposed to air may start to get a bit stale after a day or two, but they are easy to remove.
Nutrition
Serving: 1cookie | Calories: 238kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 131mg | Potassium: 55mg | Fiber: 2g | Sugar: 24g | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg